Ingredients
- 2 poblano peppers
- 4 boneless skinless chicken thighs (about 2 lbs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons sea salt, divided
- 1 teaspoon cumin
- 3 tablespoons extra virgin olive oil or avocado oil
- 1 white onion, sliced thin
- ¼ head of cabbage, thinly sliced (about 2 cups)
- 1 green bell pepper, thinly sliced into about 2” long strips
- 4-6 cups chicken broth
- 1 16-oz jar of tomatillo salsa
- 1 30-oz can of white hominy, drained and rinsed
- 1 tablespoon minced garlic
- Toppings- cilantro, green onion, sour cream, avocado, tortilla chips, lime, shredded green cabbage, thinly sliced radishes
Instructions
- Turn your oven to broil, and arrange a rack close to the top of the oven. Place the
poblano peppers on a baking sheet, then place on the top rack as close to the broiler as
possible. Keep an eye on them! You want the skin to blister and turn black, then rotate it
with tongs to get each side blistered thoroughly. - Once the peppers are completely blistered, take them out of the oven and place them in
a plastic bag and seal it. This will give the skin on the peppers a chance to loosen up.
Leave them in the bag for about 10 minutes, then rub the blistered skin off with the bag
or by hand. - Cut the top off of the peppers, then remove the ribs and seeds. Chop into ¼” pieces and
set aside. - In a small bowl, combine the garlic and onion powders, cumin, and 1 teaspoon of salt.
Use this spice blend to season both sides of all of your chicken thighs. - In a large soup pot, heat the oil over medium high heat. Once hot, place your chicken
thighs in the pot, making sure there is space in between each thigh. If there isn’t enough
room, cook them in batches. Sear on each side until golden brown but not cooked all the
way through. Remove from the pan to a plate and set aside. - To the pan, add in your roasted chopped poblanos, sliced onion, cabbage, and bell
pepper. Sprinkle 1 teaspoon of salt over top, then stir to combine. - Let the veggies cook over medium high heat for 6-8 minutes, stirring occasionally, or
until softened slightly but not mushy. - Add in 4 cups chicken broth, your jar of salsa, and the chicken thighs (make sure to pour
in any juices left from the plate where you set the chicken!) Lower the heat to medium
and place a lid on the pot. Let simmer for 10-15 minutes, or until the chicken has cooked
through. - Remove the chicken from the pan and shred and chop into bite sized pieces.
- Using an immersion blender, carefully blend the broth and vegetables until about half
blended, leaving some vegetables intact for texture. If you don’t have an immersion
blender, carefully remove about half of your broth/vegetable mixture and blend, then
return to the pan. - Add the chicken back to the pan, along with the hominy and minced garlic. Add more
broth, if necessary, to achieve your desired consistency. - Taste and adjust seasonings as necessary. Serve with desired toppings.
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